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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
Step 2. Prepare an ice bath by adding the ice and about 2 cups of water to a large bowl. Once the eggs are done baking, plunge them in the ice bath and allow them to soak for 10 minutes. This helps stop the cooking process.